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Twisted X Tex Mex Beer Chili

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No beans about it The only food you need at your Super Bowl party is chili, and the only chili you should make—ever— is Shane Bordeau’s chile-beer chili. Bordeau runs Twisted X Brewing, a Tex-Mex brewery just west of Austin focused on lagers (plus an Amarillo- hopped IPA), and pours his fiery jalapeño pils into this almost effortless chili.

Makes: 6 to 8

  • 2 pounds ground beef
  • 1 onion, diced
  • 2 cups Twisted X Fuego Jalapeño Pilsner (or other chili beer)
  • 1 8-ounce can tomato sauce
  • 1 can Hot Ro-Tel
  • 12 cup chili powder
  • 4 teaspoons cumin
  • 3 teaspoons paprika
  • 12 teaspoon garlic salt
  • 1 teaspoon ground red pepper
  • 1 pinch cayenne pepper
  • 14 cup hot water
  • 2 tablespoons masa flour
  • salt and pepper, to taste


1. In a large stock pot, brown the beef over medium heat. Add the onion and cook until softened.

2. Add the beer, tomato sauce, Ro-Tel, chili powder, cumin, paprika, garlic salt, red pepper and cayenne. Cover and simmer 30 minutes.
3. In a small bowl, combine the hot water and masa flour; mix briskly with a fork to combine. Add the masa mixture to the chili, cover and let simmer 30 minutes more.
MAKE AHEAD: Prepare the chili a day before serving; store in the fridge and reheat over low heat.


Choose a Spice/Herb/Vegetable Beer for this recipe

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